Organoleptic and Physical Quality of Silage as Affected by the Addition of Lactic Acid Bacteria and Acacia Tannin Extract

Abstract Silage preservation relies on fermentation to extend the shelf life and maintain forage availability. This study aimed to evaluate the effects of acacia tannins and lactic acid bacterial inoculants on the organoleptic characteristics of silage. This study investigated the effects of adding tannin extracts from acacia bark and leaves, Lactiplantibacillus plantarum inoculants, and various forage types using a completely randomized design with three factors and five repetitions. The organoleptic parameters measured included color, aroma, texture, and fungal presence. Data were analyzed using analysis of variance and Duncan’s test for significant differences. The findings indicated that the addition of L. plantarum significantly improved silage aroma and texture (P<0.05), whereas tannins reduced fungal presence (P<0.05). Additionally, forage type influenced silage color, aroma, and texture (P<0.05). The study concluded that combining L. plantarum inoculants with acacia tannins can effectively improve silage quality and preservation.